Spaghetti Squash Stir Fry

Name: Spaghetti Squash Stir Fry
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 3 servings
Ingredients: 3 Tbsp avocado oil; 1 small spaghetti squash; 1 large crown broccoli; 1 cup red cabbage; 2 large carrots; 1 1/2 inch nub ginger; 3 Tbsp Coconut aminos; 2 Tbsp rice vinegar; 1 to 3 tsp red chili sauce; 1/4 tsp sea salt

User Reviews

4.3

54 reviews

Good

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings
3 servings
Calories
225 kcal
Course
Main Course
Cuisine
American

Spaghetti Squash Stir Fry

Tyler Espinosa

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Easy clean spaghetti squash stir fry with your favorite veggies

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Ingredients

Servings

3 Tbsp avocado oil
1 small spaghetti squash roasted
1 large crown broccoli chopped into florets
1 cup red cabbage thinly sliced
2 large carrots peeled and chopped
1 1/2 inch nub ginger peeled and grated
3 Tbsp Coconut aminos
2 Tbsp rice vinegar
1 to 3 tsp red chili sauce such as sriracha, to taste
1/4 tsp sea salt to taste

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Instructions

Roast the spaghetti squash according to these instructions. Once the spaghetti squash has finished roasting, allow it to cool off. Once cool enough to handle, use a fork to release the spaghetti squash strands.
Chop the broccoli, cabbage, and carrots. Heat the avocado oil in a large skillet to medium heat. Add the broccoli, cabbage and carrots, cover, and cook until vegetables have softened but are still al dente, about 5 minutes.
Add the spaghetti squash and the remaining ingredients. Continue cooking and stirring until ginger is fragrant, much of the liquid has evaporated, and vegetables reach desired done-ness, about 3 to 5 minutes.
Serve alongside your favorite entree.